Summery Ratatouille Pasta from the Pan
A colourful summery pasta packed with grilled Mediterranean vegetables in a rich tomato sauce, quickly made on the bakeVIA hob.
Ingredients
- 400 g penne or rigatoni
- 1 courgette, diced
- 1 aubergine, diced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 onion, roughly chopped
- 3 cloves of garlic, finely chopped
- 400 g peeled tomatoes (tinned)
- 2 tablespoons tomato purée
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- Salt and pepper to taste
- A handful of fresh basil
- 50 g grated Parmesan cheese
Preparation
- Bring a large pot of generously salted water to the boil on the bakeVIA hob over high heat. Cook the pasta according to the packet instructions until al dente, drain and set aside.
- Heat 2 tablespoons of olive oil in a large frying pan on the bakeVIA hob over medium-high heat. Add the aubergine and courgette cubes and fry for approximately 6 to 8 minutes until golden brown and tender, stirring regularly to prevent burning.
- Remove the fried vegetables from the pan and set aside. Add the remaining olive oil to the same pan and sauté the onion over medium heat for 3 minutes until translucent, then add the garlic and fry for a further 1 minute.
- Add the pepper strips to the pan and cook over medium heat for 5 minutes until they start to soften. Then add the tomato purée and stir well to ensure everything is evenly coated.
- Add the peeled tomatoes, oregano, thyme and sugar and stir everything together well. Leave the sauce to simmer over low heat for approximately 10 minutes until it thickens, lightly crushing the tomatoes with a wooden spoon.
- Return the reserved courgette and aubergine to the pan and stir them into the sauce. Allow to simmer gently for a further 3 to 5 minutes on the bakeVIA hob over low heat so that the flavours come together nicely.
- Stir the cooked pasta into the ratatouille sauce and mix everything well over low heat for 1 to 2 minutes. Season with salt and pepper, divide among deep plates and garnish with fresh basil and Parmesan cheese.
